Favoreats
Favoreats LLC
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INGREDIENTS
Shortbread Cookie Dry Mix 1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)
1/2 tsp
xanthan gum (omit if your blend already contains it)
1/4 cup
cornstarch (or try arrowroot)
3/8 cup
granulated sugar
1/8 tsp
kosher salt
Plain Shortbread Cookies Shortbread Cookie Dry Mix (see above)
8 tbsp
unsalted butter, softened
Mocha Shortbread Cookies Shortbread Cookie Mix (see above)
3 tbsp
unsweetened cocoa powder (natural or Dutch-processed)
1 tbsp
instant espresso powder
8 tbsp
unsalted butter, softened
3 tbsp
granulated sugar
Berry Chocolate Chip Cookies Shortbread Cookie Dry Mix (see above)
8 tbsp
unsalted butter, softened
2 tbsp
chopped dried berries (I used cranberries, but dried cherries would also be great)
2 tbsp
miniature semi-sweet chocolate chips
2
ounces semi-sweet chocolate, melted (for drizzling)
Toffee Caramel Cookies Shortbread Cookie Dry Mix (see above)
8 tbsp
unsalted butter, softened
1/3 cup
toffee bits (I used Hershey’s Heath English Toffee Bits—I called the company and they confirmed that they are gluten free)
4 oz
semi-sweet chocolate, melted (for dipping)
8
Kraft caramels, unwrapped, melted with 2 teaspoons milk (for drizzling)
Coarse salt, for sprinkling
Glazed Lemon Cookies Shortbread Cookie Dry Mix (see above)
1 tsp
lemonade flavor dry drink mix (I used True Lemon brand original lemonade drink mix)
2 tsp
finely grated lemon peel
8 tbsp
unsalted butter, softened
1/2 cup
confectioners’ sugar
2 tsp
freshly-squeezed lemon juice, plus more by the 1/8 teaspoonful if necessary